Sunday, 27 July 2014

I'm on a pretty big waffle kick at the moment as I find them a great way to start the day. I can make a whole batch and then wrap and freeze them and take them out when I feel the need. Anything that makes my life easier when I have to wake up at 5.45am is always good.

I'm also trying to experiment with gluten-free eating so I was particularly excited yesterday when I found a small bag of gluten-free flour in Ranch market yesterday. I also wanted to try a different flavour for my waffles as mostly I've just been doing a banana cinnamon flavour. So remembering my little bag of poppy seeds in the fridge and how great poppy seeds are in all things lemon I figured that was the way to go.

Waffles can be whipped up pretty quickly and once you have a waffle maker (naturally!) you just pop your cup full of batter in there and let the maker do all the work. These are crispy waffles with a soft interior. I like my waffles crispy so I tend to cook mine on a higher setting. They are also light and I don't get that ridiculously full feeling from eating one.

Lemon Poppy Seed Gluten Free Waffles

1 3/4 cups gluten free flour

1 tsp baking powder

1 Tbsp molasses sugar

2 tsp poppy seeds

3/4 cup milk (almond, soy, regular, up to you)

1 tsp vinegar

Zest of a lemon

Juice of a lemon

2 Tbsp olive oil

1 tsp vanilla extract

Put all your dry ingredients into a bowl and whisk briefly to make sure there are no lumps.

Mix the vinegar and milk and leave to curdle. Add eggs, zest and juice of lemon, olive oil and vanilla.

Pour wet ingredients into dry and mix until combined.

Cook according to your waffle maker.

Enjoy with blueberries, strawberries or just nude with a drizzle of maple syrup. A great start to the day!

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cup·cake /ˈkʌpˌkeɪk/ [kuhp-keyk]–nouna small cake, the size of an individual portion, baked in a cup-shaped mold.

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